Time taken: A leisurely hour and a half (of revision
procrastination).

Hi readers,

A really big hi! It’s been quite a while since my last blog
post. 2 weeks I think. So here’s a really big HIII from me. How are you? How
have you been for the past 2 weeks?? It’s such a long time! Think about it,
readers, what’s the best moment of your past 2 weeks? Can you remember one
stand-out event that’s been your fortnight highlight?? Think hard!

Mine is attending the Newcastle Geography Summer Ball

With my beautiful friends <3

I’ve missed blogging very much. Since starting my blog last
year I’ve managed to share recipes quite regularly and made the blog part of my
routine. And, in a way, it’s been nice to take a break this past fortnight. But
I missed getting my apron on and writing this silly blog quite a lot.

SO my ChefBeHere break stemmed largely from the fact that I
chucked my phone in the toilet 3 weeks ago and am only just sorting a proper replacement
this week. Due to this unfortunate event, I haven’t really been able to take
photos in the kitchen, to post here on ChefBeHere. Also, I haven’t been able to
browse through apps on my phone for recipe inspiration, and so I haven’t been
inspired much this last fortnight. It’s been dreadful.

Sort of as a result, the second reason for my ChefBeHere
break is that I’ve cooked NOTHING BLOGGABLE. Literally nothing. I feel like
this is due to…

a) Keeping quite busy and so being short on cooking time

b) Getting quite stressed and so being uninterested in food

and

c) Drinking quite a lot of alcohol and so being unable to
digest anything other than carbs

And I just haven’t been my ChefBeHere-ing self. The only
kitchen achievement you’ve missed out on seeing, readers, is the spectacular
birthday cake that me and Dr Davies threw together for our flatmate Brummanie’s
21st birthday last week. I have to say… QUITE an epic cake.

What you’re looking at here, readers, is a heart-attack
certified amount of blue buttercream icing to represent the sky, with a yellow
royal icing sunshine design on top. This design was based on the fact that
Brummanie travels to the US and Australia this summer to embark upon the best
year of her life. So we took that thought and TURNED IT TO ART. Inside, there
was then an ombre cake effect. We opted for one chocolate sponge, one syrup
sponge, and one banana sponge. And god they tasted good.

But other than that… nothing! So, I think I have some
serious blogging to do this May to redeem myself, readers. And I will. Redeem.
Myself.

But how about you?! How have you fared in the kitchen this
last fortnight? Have there been any culinary adventures?? Any successes? Creations?
Disasters? What is it you’ve been cooking? Or baking? Any cracking cakes to
share?? Please, fill me in on how you’ve been doing while I’ve been away! I’d
love to hear and I'm all ears. :)

SO! Today, readers, I come bearing an update on the Bliss
Balls recipe that I introduced back in January. For any of you that missed my
original post you can check it out HERE.Basically, Bliss Balls are really popular on health-based
eat-clean Instagram accounts. They’re a raw, vegan, gluten-free, superfood
snack that you can blend together and eat on-the-go, and they are ENTIRELY
natural. So you’re only feeding your body good things.

Bliss Balls have a reputation for being the really indulgent
treats that healthy bloggers all snack on when they’re falling off their
superfood wagon. Because they taste like THE BOMB. But really, compared with a
KitKat Chunky, readers, they aren’t bad for you at all. So I eat them when I’m
trying to get back on the wagon and eat healthy foods!!

These are the perfect recipe for you to try out if you’re
trying to eat healthily because they’re really good for you. Or if you’re revising
/ writing essays right now because they’re packed with energy. Or if you’re
feeling a bit rubbish, or maybe you have a cold, because these feed your body
lots of good things. All the good stuff. :)

(Except that)

Last time I made Bliss Balls I coated them in shredded coconut
and goji berries. Both worked really well! This time I went for glacé cherries
for a really sweet fruity flavour and, again, they taste supreme. Having no
hazelnuts this time, I use peanuts instead – this worked fine. And having no
flax seed in the cupboard, I subbed it with wheat bran – also fine.

Sooooo here’s how you rustle up a batch of Very Cherry Bliss
Balls, readers, in just ten easy steps…

1. Pour out a mugful of dried dates from their pack (around
200g of dates). Then use a sharp knife to chop your dates into smaller pieces,
tossing them back into the mug as you go.

ChefBeHere Top Tip: Most dried dates come ready-pitted, but
if yours still have their stones in the middle then make sure to remove these
as you work through your dates.

2. Fill a mug with mixed nuts. Today, I used almonds and
peanuts, but you can use any nuts you like!

3. Scoop 2 tablespoons of coconut oil out of its tub, and melt
in the microwave for a minute so that your oil turns from solid to liquid.

4. Tip your nuts into a blender and then add 2 tablespoons
of wheat bran (or oat bran or ground flax seed) and 2 tablespoons of chia seeds.
Blend until a flour forms and the nuts have crumbled.

ChefBeHere Top Tip: I had to stop the blender to shake
things up a few times, in order to make sure that all the nuts had been
blended.

7. Use your hands to mould your sticky mix into little balls
and place these onto a plate.

ChefBeHere Top Tip: I made 16 bliss balls, each a few bites
big. You could make smaller, truffle-sized bliss balls, or maybe bigger
egg-sized ones if you like. It’s just personal preference!

8. Wash your hands and then use a sharp knife to chop up
your glacé cherries into tiny pieces. This is messy work as they’re as sticky
as the bliss balls!

9. One by one, roll your bliss balls around on your
cherry-covered chopping board so that they get a very cherry coating!

ChefBeHere Top Tip: Use your fingers to gently press the
cherry pieces into your bliss balls, so that they stick well and form a flavoursome
coating.

10. Pop your plate of bliss balls into the fridge to chill
for at least an hour… then tuck in!

My batch of Very Cherry Bliss Balls :)

Readers, these worked really well! I’m loving the Very Cherry
update on Bliss Balls. These, same as the last batch, taste SO CHOCOLATEY AND
RICH. It’s like they really shouldn’t be good for you, I don’t know how they
are! The cherry sticks really well as the coating, and if you pack yourself up
4 as a snack (you really don’t need more than that) then this batch will last
you through 4 long afternoons.

Have I convinced you yet? Of the wonders of Bliss Balls?? Readers,
I KNOW you’re curious so JUST GO TRY THEM. All you need is a trip somewhere
like Holland & Barrett for the healthy ingredients and then you’re all set.
You’ll save money on KitKat Chunkys and you’ll feel really good for it!
Promise. :)

Go try Bliss Balls readers and send your thoughts my way. I’ll
be back soon this time! And by then, in the UK, we’re going to have a new
government. I’m a first-time voter and so I’m quite excited for the big day
tomorrow!! Don’t forget to vote. And fingers crossed for the result!